Ingredients:

  • 1 cup Stone-Ground Grits (or quick-cooking)
  • 4 cups Low-Sodium Chicken Stock (950 ml)
  • 1 cup Whole Milk (240 ml)
  • 4 Tbsp Unsalted Butter, divided
  • 1 cup Sharp Cheddar Cheese, grated
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 4 slices Thick-Cut Bacon, diced (115 g)
  • 1 lb Large Shrimp (16/20 count), peeled & deveined (450 g)
  • 1/2 medium Yellow Onion, finely diced
  • 1/2 medium Green Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour
  • 1/2 cup Low-Sodium Chicken Stock (or shrimp stock) (120 ml)
  • 1/4 cup Dry White Wine (optional, e.g., Pinot Grigio) (60 ml)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Hot Sauce (e.g., Tabasco or Crystal)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley or Chives, chopped, for garnish

Instructions:

  1. Bring Liquid to Heat: In the heavy-bottomed saucepan, combine the 4 cups (950 ml) of chicken stock and the 1 cup (240 ml) of milk. Bring to a rapid simmer over medium-high heat. Season lightly with salt.
  2. Add Grits Slowly: Once simmering, slowly whisk in the grits. Continue whisking constantly for the first 2-3 minutes to prevent clumping.
  3. Simmer and Stir: Reduce the heat to low, cover the pan loosely, and let the grits simmer for 25–30 minutes, stirring every 5–7 minutes to prevent scorching the bottom. They should become thick and creamy.
  4. Finish Grits: When the grits are tender and the liquid is absorbed, remove from heat. Stir in the 2 Tbsp of remaining butter and the grated cheddar cheese until melted and smooth. Season generously with salt and pepper. Keep warm, covered.
  5. Render the Bacon: In the large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, reserving 2 Tbbs of bacon fat in the skillet.
  6. Sauté Aromatics: Add the diced onion and bell pepper to the reserved fat. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  7. Build the Roux and Deglaze (Optional): Sprinkle the 1 Tbsp of flour over the vegetables and stir for 1 minute (this creates a light roux). If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
  8. Form the Sauce Base: Pour in the 1/2 cup (120 ml) of chicken stock, Worcestershire sauce, and hot sauce. Bring to a gentle simmer and cook until the sauce thickens slightly (about 3 minutes).
  9. Cook the Shrimp: Increase the heat to medium-high. Add the peeled shrimp to the sauce. Cook for 2–3 minutes per side, until pink and just opaque.
  10. Final Seasoning and Finish: Stir in the reserved crispy bacon pieces and fresh lemon juice. Check the seasoning and adjust salt and pepper.
  11. Plate and Garnish: Ladle a generous serving of the creamy cheddar grits into a wide bowl. Spoon the smoky shrimp topping and sauce directly over the grits. Garnish with chopped fresh parsley or chives.